Macadamia Chicken With Orange-Ginger Sauce And Coconut Pilaf

By Sunset
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1 cup all-purpose flour

1 cup coconut milk

1 cup finely chopped roasted, salted macadamia nuts* (about 4 oz.)

1 cup panko (Japanese bread crumbs) or other fine dried bread crumbs

4 boned, skinned chicken breast halves (each 6 to 7 oz.)

Kosher salt

freshly ground black pepper

About 2 tbsp. butter

About 2 tbsp. olive oil

1 cup chopped shallots

1 1/2 tablespoons chopped ginger

1 1/2 tablespoons chopped garlic

1 cup reduced-sodium chicken broth

1/2 cup Viognier or other dry white wine

1/2 cup freshly squeezed orange juice* (from about 2 oranges)

Coconut Pilaf

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